Spray your ramekins with non-stick pan spray. Dust the inside of each ramekin with sugar until all interior surface has a thin layer. Tap out any excess sugar from the vessel.

Make the ganache: In a saucepot over medium heat, bring cream to a soft boil. Pour cream over the chopped semi-sweet chocolate in a mixing bowl and let sit for 5 minutes without stirring. Then gently with whisk stir mixture until blended.

Add ganache to the bottom of each ramekin, and spread with the back of a spoon to create a thin, even layer, approximately ¼ inch thick. Chill in the refrigerator until firm.

Make the White Chocolate Custard: In a bowl whisk together 1/3 cup of sugar with cornstarch. Add egg yolks and whisk thoroughly until smooth with no lumps. Bring milk to a boil and remove from heat. Temper the milk into the egg yolk mixture by adding a small amount of milk into the egg mixture at a time, mixing thoroughly until combined before adding more milk. Once all milk is incorporated return the mixture to heat and cook until almost at a boil and mixture is thick like pastry cream. Add chopped white chocolate to this milk-yolk mixture, and allow to melt before stirring to combine. Let mixture cool to 88 F.

Make the meringue: Whip egg whites in a stand mixer, gradually adding 1 cup of sugar, until stiff peaks form and meringue is glossy and smooth.

Fold 1/3 of meringue into the white chocolate custard, followed by chocolate chips and chocolate chip cookie pieces.

Gently fold in the remaining meringue in two steps until incorporated. Divide mixture between your ramekins.